Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Summer Grilling
More Recipes Like This
Toffee Bar Cheesecake
Chocolate Caramel Cheesecake
Chocolate Lover's Cheesecake
Chocolate Chip Cheesecake I
Chocolate Cheesecake IV
MORE
Top Related Articles
Ten twists on one great cheesecake
Making Cheesecake Filling
Baking Cheesecake, Step by Step
Create Your Own Coffeecake
Making Crumb Crusts
Troubleshooting: Cheesecakes (Video)
Make a Special Christmas Dessert (Video)
Ten Tips for Great Holiday Cakes
Perfect Cheesecakes
Petit Fours
Related Collections
Cheesecakes
Chocolate Cheesecakes
Valentine's Day Desserts
Cakes
Chocolate Desserts
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
TasteBook
Create-A-Cookbook
Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
Toffee Chunk Cheesecake
SUBMITTED BY:
BUCHKO
PHOTO BY:
LAURAOUDINOT
"This takes a little time to put together but the cake is the reward all in itself!"
RECIPE RATING:
Read Reviews
(69)
Review/Rate This Recipe
Original recipe yield 1 - 9 inch spingform pan
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 cups vanilla wafer crumbs
6 tablespoons butter, melted
14 ounces individually wrapped caramels, unwrapped
1 cup semisweet chocolate chips
1 (5 ounce) can evaporated milk
3 (1.4 ounce) bars chocolate covered English toffee
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
4 eggs
2 egg yolks
2 tablespoons all-purpose flour
1/3 cup heavy whipping cream
2 teaspoons vanilla extract
3 (1.4 ounce) bars chocolate covered toffee, chopped
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine wafer crumbs with the melted margarine. Mix well. Press onto the bottom and half-way up the side of 9 inch springform pan. Bake for 10 minutes in preheated oven. Allow to cool.
Increase oven temperature to 400 degrees F (200 degrees C). In a saucepan over low heat, melt the caramels together with the chocolate chips and evaporated milk stir until smooth and pour into crust. Break candy bars into small pieces. Sprinkle over the caramel layer.
Beat cream cheese until smooth. Add sugar and flour; beat until smooth. Add eggs, then yolks, one at a time. Blend in heavy cream and vanilla. Pour over caramel and toffee layers. Wrap outside of pan with foil.
Set in a large pan that has been filled with 1 inch of hot water. Bake at 400 degrees F (200 degrees C) for 15 minutes; reduce oven to 225 degrees F (110 degrees C) and bake 1 hour. Remove from water. Cool to room temperature, then chill overnight in the refrigerator. Top with 3 more Heath Bar candy bars that have been chopped.
FOOTNOTE
More Cheesecake Tips
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Apr. 6, 2006 by
DESIGNSBYBRIANA
X
Full Review
DESIGNSBYBRIANA
Apr. 6, 2006
If you cook the cheesecake only an hour - it will NOT work and will run all over. We did this without looking at the other reviews! We had to throw most of it out as it did not set. Also, you NEED to let this COOL at least 24 hours (found this out the hard way too). What I did when I cooked it the second time - I used a 10 inch springform, I cooked it at the 400 for 20 minutes and then I cooked it at 235 degrees for an 1 hour and 35 minutes and it came out perfect. I took everyone's suggestions - I put some toffee in the cheesecake, and saved some chocolate for on TOP of the cheesecake. I had one SMALL crack, and the chocolate hid it, and then I topped with toffee bar bits. I made this for someone's birthday at work. Everyone said it was the best cheesecake they have ever had and they all told me their birthday's and begged me to make it for theirs. I work with one lady who bakes all the time, and she said she was throwing out her cheesecake recipe and wanted this one. It's sure to please if cooked all the way!!
Was this review helpful?
[
YES
]
18 users found this review helpful
If you cook the cheesecake only an hour - it will NOT work and will run all over. We did this...
MORE
Reviewed on Jan. 7, 2004 by LSHEARER
X
Full Review
LSHEARER
Jan. 7, 2004
Second time I've made this & won Grand Prize at Local contest. Found that these modifications make it a winner. First layer is too mcuh so use just half the amount of caramel & choc mixture then fold chopped toffee bits into cheesecake mxtr b4 pouring into crust (that way it actually has toffee chunks!). Bake at 425 for 20 mins then 250 for 1 hr+ (total for me was 1hr 10 mins). Use water bath and check center w/inst read therm for 160-165 degrees and will be perfect!!!
Was this review helpful?
[
YES
]
17 users found this review helpful
Second time I've made this & won Grand Prize at Local contest. Found that these modifications...
MORE
Reviewed on Oct. 9, 2004 by LAURAOUDINOT
X
Full Review
LAURAOUDINOT
Oct. 9, 2004
Rich and delicious! I posted a photo at the end of the recipe. This cheesecake is a beauty! I used chocolate wafers for the crust and drizzeled 1/3 of the caramel mixture on top prior to topping with toffee bars. I used 3 Skor bars over bottom caramel mixture, 3 bars folded into cream cheese and 3 bars on top. Baked for time allotted in recipe then turned oven off and let cake remain in oven for an additional hour. It came out PERFECT! * Tips at end of recipe were very helpful.
Was this review helpful?
[
YES
]
11 users found this review helpful
Rich and delicious! I posted a photo at the end of the recipe. This cheesecake is a beauty! I...
MORE
Reviewed on Sep. 27, 2004 by
MONARCH38
X
Full Review
MONARCH38
Sep. 27, 2004
TEN STARS! This was the MOST wonderful cheesecake I've ever made, and I make lots of cheesecakes! I followed another reviewers suggestions and some of my own and did the following: (1) Used a 10inch springform pan (it filled it all the way to the top). (2) Reserved 1/4 choc-carmel sauce for topping (had to warm it up before drizzling over top). (3) Mixed about double the amount of toffee chips into the cheesecake batter instead of putting them on top of the choc-carmel sauce layer. (4) Cooked the entire time at 225 until the internal temp reached 160-165 (If your temp doesn't reach this range, the interior of the cake will be uncooked all the way and will appear sloshy). (5) You'll have to bake longer than the 1 hour suggested - mine took over 2 hours at this temp. Next time I'll try raising the temp to 250 so I'm not waiting so long. These tips really made a difference. I also used about double the amount of toffee chips on top of the cheesecake than what the recipe called for. It is a beautiful cheesecake and the taste is amazing. Definitely water bath the cake while baking - it really does help. Thanks for a fabulous post! A new family favorite!
Was this review helpful?
[
YES
]
10 users found this review helpful
TEN STARS! This was the MOST wonderful cheesecake I've ever made, and I make lots of...
MORE
Reviewed on Jan. 7, 2004 by SHEBANG
X
Full Review
SHEBANG
Jan. 7, 2004
I made this for a dinner party and it was a huge hit! Many even said it was the best cheesecake they have EVER had! I used a chocolate cookie crumb crust, 8 Skor bars and drizzled melted caramel and melted milk chocolate over the top to make it look 'finished'. I also baked it for 2 hours instead of the one hour that the recipe calls for. I recommend it be refrigerated for 24 hours before eating and you cut it only when it is extremely cold to avoid crumbling. Delish!
Was this review helpful?
[
YES
]
10 users found this review helpful
I made this for a dinner party and it was a huge hit! Many even said it was the best...
MORE
Reviewed on Nov. 1, 2004 by LEVITICUS
X
Full Review
LEVITICUS
Nov. 1, 2004
Incredible cheesecake, thank you for sharing the recipe Nancy!!! I took this to an out of balance potluck (there were only 2 entrees a few side dishes and the rest were desserts) yet this dessert went first!! Like others I did make changes: 10 1/2" spring form pan (cuts down cooking time)but the pan was so large I did not do a bath--Ijust put a pan of water underneath and there were NO cracks, put 4 bars in cake mixture-3 on top, put 1/2 carmel/chocolate mixture over crust--half on top with 3 crushed candy bars, and last--I bake it at 350o for a half hour then turned the heat down to 250 to finish for about 1 1/2 hours--cooking it slower reduces the chance of cracks. Simply wonderful!!
Was this review helpful?
[
YES
]
6 users found this review helpful
Incredible cheesecake, thank you for sharing the recipe Nancy!!! I took this to an out of...
MORE
Reviewed on Jan. 7, 2004 by Luvs2Cook!
X
Full Review
Luvs2Cook!
Jan. 7, 2004
Good enough to go on a graham cracker crust with no candy or chocolate if you'd like. I needed to cook for 2 hours at 225 instead of one -- the first one was raw! Also, I also recommend you put the toffee chunks in the batter so it really is "chunk toffee cheesecake"! DELICIOUS!!!
Was this review helpful?
[
YES
]
6 users found this review helpful
Good enough to go on a graham cracker crust with no candy or chocolate if you'd like. I needed...
MORE
Reviewed on Dec. 25, 2005 by
MELODYJO6
X
Full Review
MELODYJO6
Dec. 25, 2005
If I could give this more than five stars, I would. Oh, my, this was soooo good! I did take some other people's advice and used only half the chocolate/caramel mixture in the bottom, used a 10" springform pan, and it did take about two hours to bake. I've also never put a cheesecake in a water bath, but I think it made all the difference. My hubby liked this so much he actually took a picture of it - don't ask me why. Anyhow, thank you very much for this recipe. It's a keeper!
Was this review helpful?
[
YES
]
5 users found this review helpful
If I could give this more than five stars, I would. Oh, my, this was soooo good! I did take...
MORE
Reviewed on Nov. 15, 2004 by AG02CHAD
X
Full Review
AG02CHAD
Nov. 15, 2004
I took the advice from others and used a 10 in pan. I also used half the caramel/chocolate mixture on top of the crust and then the remainder on the top of the cheesecake. I folded some of the crumbles in the cheesecake mixture, but it could have used even more. Suggestions: Use more than 2 cups of wafers for the crust if using a 10 inch pan. Also the back time for me was around a total of 2 hours and it turned out great. Use as much toffee bar as you can, the more you use the better it will taste. Overall, it was worth the time and effort. Everyone loves it.
Was this review helpful?
[
YES
]
5 users found this review helpful
I took the advice from others and used a 10 in pan. I also used half the caramel/chocolate...
MORE
Reviewed on Jun. 22, 2004 by
JENNIFER72_00
X
Full Review
JENNIFER72_00
Jun. 22, 2004
I used a whole 250g box of vanilla wafers for the crust and exactly 50 caramels for the sauce. And as per reviewers suggestions, 1)I used a larger (9 1/2 inch) springform pan. 2)I used 3 1/2 skor bars instead of 3 and mixed it in the cheesecake batter rather than under it. (I still used pieces from 3 bars for the top though) 3)I put 3/4 of the sauce on the crust and used the other 1/4 for drizzling over the top and sides of the cake. 4)I used a thermometer to get the internal temperature between 160 and 165 degrees and it took 1 hour and 45 minutes at 225 degrees rather than the 1 hour listed in the recipe. It came out perfect in every way and everyone was so impressed they were taking pictures of it. Thanks to Nancy and the reviewers for making this my favorite cheesecake ever.
Was this review helpful?
[
YES
]
5 users found this review helpful
I used a whole 250g box of vanilla wafers for the crust and exactly 50 caramels for the sauce....
MORE
ADVERTISE WITH US
ADVERTISEMENT
Recently Viewed Recipes
MORE
»
Toffee Chunk Cheesecake
Quick Links:
RECIPE BOX
|
SHOPPING LIST
Top Searches
chicken
pasta salad
pork chops
potato salad
salmon